Sunday, June 28, 2020

Strawberry and Cherry Jam

Cherries bring body and extra sweetness to this jam.  It has been my "go to" jam for over a decade.

Makes six 250ml jars.

1 kg         strawberries, cleaned, hulled and halved
i kg         cherries, cleaned, pitted and chopped
625 gr     sugar
125 ml    lemon juice


In a large non-reactive bowl, gently toss together the strawberries, cherries and sugar.  Cover and let stand at room temperature for about two hours.

Transfer the fruit mixture to a large saucepan and add the lemon juice.  Bring to a boil over medium- high heat, then cook over medium heat for about 20 minutes, stirring frequently.  Remove from the heat.

Use 1 tsp jam and a chilled plate to test for readiness.

Ladle the hot jam into jars, leaving 1/4 inch headspace.  Wipe the rims and place the lids on the jars.

Process for ten minutes in a steamer canner (or boiling water bath).  Let the jars sit in the canner for approximately 10 minutes, then set aside for 24 hours.  Label and store in a cool, dark space for up to a year.

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